These easy, do-ahead puffs can go directly into the oven from the freezer. The same recipe can also be used to prepare eclairs, gougeres (puffs filled with cheese), and cream puffs.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in "Entertaining."Also try: Eclairs with Pastry Cream and Maple-Espresso Glaze
Our simple, four-step recipe turns a few basic ingredients into dozens of tasty puffs in just 35 minutes. This recipe yields 110 small puffs (1 teaspoon batter each), 60 medium (1 1/2 teaspoons
each), and 40 large (2 teaspoons each). To make eclairs, pipe 2-inch-long ovals.